This is a recipe I have actually made and eaten in a few different guises. Once I added the same ingredients but made it into a macaroni cheese, another time I added similar ingredients and had a cold pasta salad. My creamy bacon, spinach and pea pasta is a real favourite in our house for two reasons: we almost always have all the ingredients, and it’s cheap and quick to make. I don’t know what it is about peas and pasta but I love the combination of silky, smooth pasta and squeaky peas. With so many things going on at the moment, the World Cup, Wimbledon about to start, this excellent weather and doing up the house anything that takes less than half an hour to make is my best friend.
Mint, Orange and Raspberry Ice Lollies
From time to time I get a real craving for something sweet after dinner. I could go and raid the biscuit tin; I have bourbons in there presently and they would go down a treat. But actually, I want something a little healthier and that’s where these mint, orange and raspberry ice lollies come in. They take moments to make and I can grab one from the freezer to cool down in this lovely summery weather we’re having and at the same time satisfy my sweet tooth. I have been growing some mint in the garden beautifully named ‘chocolate mint’ so I used some of that, you can use whatever mint you can get your hands on.
Roasted Aubergine and Tomato Pasta
There have been several aubergine themed recipes on the meal plan and blog recently, I just can’t seem to eat enough of them! The combination of aubergine and tomatoes is a hard one to beat, it’s one of my absolute favourites. Even better when the veggies are roasted to intensify the flavour and served with cheese. My roasted aubergine and tomato pasta is the culmination of many attempts to get it just right. Dicing the aubergine up like this not only means a quicker cooking time but more aubergine surface area to soak up all that olive oil.
Jerk Carrots with Rice and Beans
Jerk seasoning has to be one of my favourites. No matter what time of year it is there’s always room for something to be cooked up with it; sticky jerk chicken in the autumn, a fiery casserole in the winter or when the new season arrives, jerk carrots. This recipe came out of a need to use up a whole load of carrots and I certainly didn’t want to make soup. I can see it working really well on the BBQ as a spicy veggie side in the coming weeks too. If you can get hold of new season spring carrots they are sweeter and smaller than carrots available later in the year and are ideal for this recipe.
Tuscan Sausage Ragu
The food in Italy was everything I wanted it to be and Tuscany in particular was filled with incredible locations to eat amazing food. We went to a restaurant in Montepulciano on our first night in Tuscany; it was in an old wine cellar and the food was sensational. I ordered the Tuscan Sausage Ragu and along with a glass of local red wine and Italian hospitality it was such a memorable meal. I wanted to try and recreate the flavours, if not the ambiance, at home and my version of this sausage ragu has been through a few different variations until I’ve reached the recipe below. It’s not exactly the same but it’s wonderfully delicious in its own right.
Miso Glazed Aubergine with Pickled Cucumber Salad
I’m not ashamed. I will admit it. I am an aubergine-aholic. Babaganoush, parmigiana, in a curry, moussaka, stirred through pasta there isn’t any meal I don’t love which has aubergines in. This recipe may sound familiar, as I have made something similar before, but this miso glazed aubergine when combined with a quick pickled cucumber salad really is a match made in heaven. Depending on the size of your aubergines this takes around half an hour to make, a little longer if they are large and need more time in the oven.
Sticky Chilli Chicken with Avocado Rice Salad
I have to admit that I turn to a chicken dinner in some form or other most weeks. Especially as the evenings get lighter and warmer as it’s an easy meal to pull together and so flexible on the ingredients used too. My latest offering, this sticky chilli chicken with avocado rice salad, is full of colour and vibrant flavour and ready in 30 minutes. Trust me on the grapefruit. If you don’t fancy using chicken in this then I think tofu, halloumi or aubergine would be great alternatives.
Chipotle Sweetcorn Hash
I love looking in my fridge and cupboards and finding ingredients and flavours to try together. Recently I wanted to try adding chipotle chillies to more than just chilli con carne and I thought it would be worth trying a pinch with sweetcorn. This chipotle sweetcorn hash came out of a mish mash of ingredients I happened to have to hand and the end result was delicious. Sticky, sweet, spicy and moreish I’ll be making this one again soon!
Ingredients
You will need (for two):
- Knob of butter
- Rapeseed oil (for cooking)
- 1 small onion, finely sliced
- 2 garlic cloves, crushed
- 1 tsp dried oregano
- ½ tsp chipotle chilli flakes
- 1 tsp ground cumin
- 1 mug frozen sweetcorn
- 300g potatoes, scrubbed and diced into 1cm cubes
- Juice ½ lemon
- 2 chicken breasts
- 2 tsp paprika
- Salt and pepper
- Plain yoghurt
- Small handful fresh coriander, roughly chopped
Method
Heat the butter and a glug of oil together in a frying pan and add the onions. Fry for around 10 minutes on a medium heat before adding the garlic and all the spices and oregano. Continue to fry for a few more minutes.
Pea, Bacon and Sundried Tomato Risotto
I love how a recipe evolves over time. Many risottos have been made in my kitchen over the years and I have to say a pea risotto has got to be one of my favourites. This recipe for pea, bacon and sundried tomato risotto is, in my opinion, the very best it can be. Other variations have included chorizo, fried speck, mint, goat’s cheese or spinach but this combination of ingredients gives such a variety and depth of flavour that is hard to beat.
ingredients
You will need (for two people):
- 1 small onion, finely diced (preferably not a red onion)
- 2 tbsp olive oil
- 1 small garlic clove, crushed
- 4 sundried tomatoes, finely chopped or sliced
- 175g risotto rice
- 500-600ml hot vegetable or chicken stock
- 1 mug full frozen peas
- Small knob of butter
- 4 rashers smoked bacon, chopped
- Salt and pepper
- 25g Parmesan cheese, grated
method
Start by adding the oil and onion to a saucepan and frying gently for at least 15 minutes until the onion is softened and not coloured. Add the garlic and sundried tomatoes and continue frying for a few more minutes.
Artichoke and Red Pepper Gratin
It was one of those days where I wanted something simple but interesting. A dish which would take a few minutes to make and take plenty of time to enjoy eating it. I tried something similar to this artichoke and red pepper gratin when in France last year and have wanted to have a go at making it myself for ages. It’s a perfect recipe for a rainy Sunday afternoon and although made from a few simple ingredients is so much more than the sum of its parts.
Ingredients
You will need (for two greedy people or four less-so-greedy people):
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